Pepper to Perfection

Spice Rack: Pepper to Perfection

Pepper is one of the most important spices in the world. Throughout history, it was one of the first spices used; hunts for peppercorns led to exploration of the New World and it was even a form of currency at some points. Today, Spice of Life lists it as the most traded spice in the world, with an average American eating about ¼ lb. per year.

In grilling, peppercorns are a grill master’s best friend. A properly peppered steak doesn’t really need any sauce, dressing or marinade. Peppered steak and chicken regularly appear on menus around the world and being able to make these successfully at home can bring sophistication and refinement to any dinner table. In addition, the Food Lover’s Companion states, “Because it stimulates gastric juices, it delivers a digestive bonus as well.”

The key to good peppering is to know the difference between the various types of peppercorns and the flavors they provide. The Food Lover’s Companion describes “the world’s most popular spice” as a berry that grows in grapelike clusters on the pepper plant. This berry actually produces three different types of peppercorns – black, green and white; the difference between the three types is actually a product of when they’re picked and how they’re processed.

Remember, ground pepper (all varieties) is made from peppercorns. If you’re really keyed in to making phenomenal grilled meals, grinding whole peppercorns for fresh ground pepper will deliver better flavor to your finished plate.

Black Peppercorns

Black peppercorns are picked when the berry is not quite ripe. It’s dried until it shrivels, which is when the skin turns black. The flavor is actually the strongest of the three types, with the most heat. If you’re grinding for use in a rub, Steven Raichlen’s Barbeque Bible advises that you want a coarse grind for grilling, so you should set your mill to the largest grind setting. Black peppercorns are also called “cracked peppercorns” and are the type used in the popular French dish, Steak Au Poivre.

Green Peppercorns

This type of peppercorn is also picked from the pepper plant when the berry is still unripe. They’re usually a little softer and are often preserved in brine (although in some cases, they’re freeze dried). They possess some aromatic heat, but they’re less pungent. The flavor is often described as more “fresh”. Since the flavor is fresher, they’re more commonly used with vegetable and fruit dishes so they don’t overpower the food.

White Peppercorns

This last type of peppercorn made from the pepper plant berry is picked when the berry is ripe. The skin is removed and then it’s dried, lending to the difference in color. White is the least pungent of the three types and is often used with extremely light dishes, both for a light flavor and its distinctively light appearance on the plate – so you can avoid things like having little black flakes messing up the presentation of a beautiful piece of white fish with cream sauce.

Other Types

There are several other types of peppercorns that are used in certain types of cooking, including pink peppercorns used commonly in French cooking from the Baies Rose Plant and Szechuan peppercorns (also Sichuan) from the prickly ash tree used in

Asian cooking. These specialty peppercorns are usually more expensive and are often only available through specialty stores.

In addition to different types, many popular spice companies will sell a peppercorn blend (also called rainbow peppercorns) that mixes various types to impart a variety of flavors. These can usually be found at your regular grocery store and make a great addition to your spice rack because they’re an easy way to add a complex flavor profile to your food. They’re also good to have because they usually include pink peppercorns that are typically more expensive and harder to find.

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